Go Back
–+ servings
Mini Easter Egg Cakes

Mini Easter Egg Cakes That Bring Festive Joy to Your Table

Enjoy delightful Mini Easter Egg Cakes that capture the festive joy of Easter with their soft vanilla cake and sweet marshmallow buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Consider using homemade cake batter for an extra special touch.
  • 1/3 cup Canola Oil Can be substituted with vegetable oil.
  • 1 cup Milk Almond milk is a great dairy-free alternative.
  • 3 large Eggs Egg replacers for vegan version.
  • 1 cup Sour Cream Greek yogurt can be used for a healthier twist.
  • 1 teaspoon Vanilla Extract Opt for pure extract for better flavor.
  • 1 teaspoon Almond Extract Omit if nut allergies are a concern.
For the Frosting
  • 1/2 cup Unsalted Butter Can use salted butter but omit added salt.
  • 1 cup Marshmallow Fluff Feel free to substitute with homemade or vegan version.
  • 2 cups Powdered Sugar Can make your own by blending granulated sugar.
  • 1/4 cup Heavy Cream Substitute with milk or non-dairy cream if desired.
For the Coating
  • 2 tablespoons Coconut Oil Can be omitted if preferred.
  • 1 package Vanilla Almond Bark Chocolate bark can be used for different flavor.
  • 1 cup Sprinkles and Food Coloring Consider using edible glitter or natural food dyes.

Equipment

  • Electric mixer
  • 18x13-inch baking pan
  • Egg-shaped cookie cutter
  • Microwave-safe bowl
  • Piping bag

Method
 

Step-by-Step Instructions for Mini Easter Egg Cakes
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by lining it with parchment paper.
    Mini Easter Egg Cakes
  2. In a large mixing bowl, combine your white cake mix, canola oil, milk, eggs, sour cream, vanilla extract, and almond extract. Mix until smooth.
    Mini Easter Egg Cakes
  3. Pour the batter into the prepared baking pan and bake for 15-18 minutes or until a toothpick comes out clean. Allow to cool.
    Mini Easter Egg Cakes
  4. In a medium bowl, beat the butter and marshmallow fluff together until light and fluffy. Gradually add cream, vanilla, powdered sugar, and mix until smooth.
    Mini Easter Egg Cakes
  5. Use an egg-shaped cutter to cut shapes from the cooled cake, placing them on a platter.
    Mini Easter Egg Cakes
  6. Frost half of the cake shapes, then stack the other half on top to create sandwiches and refrigerate for 30 minutes.
    Mini Easter Egg Cakes
  7. Melt coconut oil and almond bark together in the microwave, reserving some melted bark for decoration.
    Mini Easter Egg Cakes
  8. Dip each cake into the melted almond bark until fully coated, allowing excess to drip off.
    Mini Easter Egg Cakes
  9. Drizzle tinted reserved almond bark over the cakes and add sprinkles immediately for decoration.
    Mini Easter Egg Cakes

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgSugar: 20gCalcium: 50mgIron: 1mg

Notes

These Mini Easter Egg Cakes can be made a day in advance; just store them in an airtight container to keep them fresh.

Tried this recipe?

Let us know how it was!